The Anti-Chicken Fingers Movement - Honey-Pecan Chicken Breasts

This recipe will bring fun back to chicken breasts.  The key is in the cayenne...use as much or as little to meet your preference!  We use about 1/4 teaspoon.  My husband would probably love around 3/4 teaspoon!  I leave it off of the kids' chicken breasts because Luke is super picky about "spice". Original Recipe

Honey-Pecan Chicken Breasts


2 (6 ounce) skinless, boneless chicken breast halves
1/4 teaspoon salt
1/8 teaspoon pepper
1/8 teaspoon cayenne pepper
1 tablespoon butter
1/4 teaspoon minced garlic
3 tablespoons honey
2 tablespoons finely chopped pecans

Flatten chicken to 1/2-in. thickness. Sprinkle with salt, pepper and cayenne. In a large nonstick skillet, brown chicken in butter; add garlic. Reduce heat to medium; cover and cook for 3-4 minutes on each side or until juices run clear. Drizzle honey over chicken; sprinkle with pecans. Cover and cook for 2-3 minutes or until heated through.

Buon appetito!

The Anti-Chicken Fingers Movement - Chicken with Lemon-Caper Sauce

I love chicken with lemon!  Love it!  Add a little white wine (in the recipe and a glass for you) and you've got yourself a delightful meal!  Ready in 30 minutes! Original Recipe

Chicken with Lemon-Caper Sauce

1 pinch salt
1/2 cup all-purpose flour
2 (6 ounce) skinless, boneless chicken breast halves
2 tablespoons olive oil
1/4 cup dry white wine
1/4 cup lemon juice
1/4 cup cold unsalted butter, cut into pieces
2 tablespoons capers, drained
2 lemon wedges



Directions

1. Mix together salt and flour in a small dish or plastic bag, then coat chicken and shake off excess. Heat olive oil in a skillet over medium-high heat. Shake excess flour from chicken, then brown in hot oil until both sides are golden-brown, and the inside has turned white and firm, 3 to 4 minutes per side.
2. Remove the chicken, and set aside in a warm place. Pour white wine into the skillet, and allow to boil as you dissolve the cooked bits from the bottom of the pan. Add the lemon juice, and allow to come to a boil, cook for a few minutes until reduced by half.
3. Sprinkle the cubed butter into the boiling sauce. Swirl and shake the pan vigorously to dissolve the butter, thus thickening the sauce. The butter must never come to rest, or the sauce will separate and become oily. Once the butter has completely incorporated, remove from heat and stir in capers.
4. To serve, pour lemon-caper sauce over the chicken, and serve with a wedge of lemon.

Buon Appetito!

Leah

The Anti-Chicken Fingers Movement - Chicken Korma

My friend Emily Bennington introduced this dish to my husband (bf at the time) and I at a dinner party at her home about 8 years ago.  It's a northern Indian dish and the blend of spices and the creaminess from the yogurt make this such an enjoyable meal!  And if you've seen most of my recipes, you'll know that this dish wouldn't be complete without mango chutney!  There are many ingredients, but once you buy most of them, you'll be able to make this recipe at your leisure later on.  Serve with brown rice and fresh baked naan.

Mmm-to-the-yeah!

Chicken Korma 


1/4 cup cashew halves
1/4 cup boiling water
3 cloves garlic, peeled
1 (1/2 inch) piece fresh ginger
root, peeled and chopped
3 tablespoons olive oil
2 bay leaves, crumbled
1 large onion, minced
1 teaspoon ground coriander
1 teaspoon garam masala 1 teaspoon ground cumin
1 teaspoon ground turmeric
1 teaspoon chili powder
3 skinless, boneless chicken breast halves - diced
1/4 cup tomato sauce
1 cup chicken broth
1/2 cup heavy cream
1/2 cup plain yogurt
1 teaspoon cornstarch, mixed with equal parts water
2 T mango chutney  (ha ha ha!  I'd use more!)
1 t cayenne
½ t red pepper flakes
1 t cinnamon

DIRECTIONS:
1. Place cashews in a small bowl, and pour the boiling water over nuts. Set aside for 15 to 20 minutes. Place garlic and ginger in food processor and blend until smooth; set aside.
2. Heat oil in wok over medium heat. Cook the bay leaves in hot oil for 30 seconds. Stir in onion, and cook until soft, about 3 to 5 minutes. Mix in garlic/ginger paste, and season with coriander, garam masala, cumin, turmeric, and chili powder. Stir in chicken, and cook for about 5 minutes. Pour in tomato sauce and chicken broth. Cover, reduce heat, and simmer for 15 minutes, stirring occasionally.
3. Meanwhile, place the cashews, along with the water in which they were soaked, and the cream and yogurt into food processor. Process until smooth.
4. Stir the cashew mixture into the chicken and onions. Simmer for 15 minutes, stirring occasionally. Stir in the cornstarch mixture, and continue cooking for 1 to 2 minutes.

Buon Appetito!

Original recipe.

The Anti-Chicken Fingers Movement ~ Chicken Cacciatore Pasta

I've always loved Chicken Cacciatore, so when I found a healthy recipe that I tweaked a bit to fit my families liking...it's a regular favorite at our house.   Because I cook such diverse dishes...with a lot of veggies and lean meats...my kiddos will eat mostly anything.  I am hoping this pays off later in life!!!!!

1.5-lbs boneless chicken breast halves, cut into bite-size chunks

2-Tbl olive oil

1-Lg green bell pepper, thinly sliced

1-Small Onion chopped

3- cloves (I suggest fresh) garlic, minced

3/4- Tsp dried oregano

1/4-Tsp red pepper flakes

Salt- desired amount

Ground black pepper-desired amount

1/2 of a box of sliced mushrooms, or a full box of baby portobello mushrooms quartered

2-Tbl dry white wine or chicken broth

1-28 oz can crushed tomatoes

1/2-pd whole wheat spiral, elbow, or whatever small type of noodles you prefer

In large, deep nonstick skillet warm oil over med-high heat, add chicken, onion and bell pepper, sprinkle with garlic, oregano & crushed black pepper.  Be sure to not burn garlic.  Cook, stirring often, for 5 minutes.   Season with salt & pepper.  Chicken should be lightly browned.  Begin cooking noodles separately according to package directions.

Add the mushrooms & wine or broth.  Cook, stirring often, for 8 minutes or until mushrooms are tender.  Stir in tomatoes and bring to a boil.  Reduce heat to low and simmer, uncovered, for 15 minutes while sauce thickens.  Drain noodles & transfer to skillet.

I usually will accompany with either sour dough or whole wheat bread.  You can serve with salad, or another vegetable such as green beans as well.

Happy Eating Friends!!! *Trina